Caramel Chocolate Shortbread


As part of our Easter baking extravaganza, my sister & I made these beautiful caramel chocolate shortbread squares. They were prefect, the caramel was so lovely & also surprisingly easy to do. The recipe was from one of my cookbooks (Chocolate: 100 Everyday Recipes), but to make our version even more chocolately & sweet, we added chocolate pieces into the shortbread base (which ended up being a huge hit). Here’s how to make these delicious treats: 


  • 115g butter, plus extra for greasing
  • 175g plain flour
  • 55g golden caster sugar
  • handful of chocolate chips/chopped chocolate
  • 175g butter
  • 115g golden caster sugar
  • 3tbsp golden syrup
  • 400g canned condensed milk
  • 200g plain chocolate, broken into pieces


1. Preheat the oven to 180°. Grease & base line a 23cm shallow square cake tin. 
2. Process the butter, flour, sugar, & the chocolate pieces in a food processor until everything begins to bind together. Press the mixture into the prepared cake tin and smooth the top. Bake in the preheated oven for 20-25 minutes, or until golden brown. 
3. Meanwhile, make the filling. Place the butter, sugar, golden syrup and condensed milk in a saucepan & heat gently until the sugar has melted. Bring the mix to the boil & simmer for 6-8 minutes, stirring constantly until the mixture becomes very thick. (You’ve just made caramel, yay!). Pour the mixture over the shortbread base & chill in the refrigerator until firm to the touch. 
4. To make the chocolately topping, melt the chocolate & leave to cool slightly, then spread over the caramel. Return the finished product to the fridge & chill until completely set. When the time comes, cut the shortbread into the desired amount (the recipe says 12, but I cut mine into smaller pieces) & serve! 

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